Roasted aubergine wrapped with salty cured ham and cheese is baked until golden brown and served piping hot.


  • 1 aubergine, quartered

  • 40ml olive oil

  • juice of 1 lemon

  • 100ml stout

  • 100g cheddar cheese cut into 4 slices

  • 8 slices Parma ham

  • 1 dessertspoon sugar

  • ½ clove garlic

  • Sprig of thyme

  • 1 bayleaf

  • For the cheese sauce

  • 25g butter

  • 25g plain flour

  • 150ml milk

  • 50ml of the cooking liquor from the aubergines

  • Salt and black pepper

  • 75g gruyere or emental cheese

  • 5g nutmeg

  • pinch of paprika


  • 1.

    Pre-heat the oven to 170°c.

  • 2.

    Heat the olive oil in a large oven proof pan and sweat the aubergine, herbs and garlic. Add sugar, lemon and stout then transfer to the oven and cook until soft. The stout will go syrupy.

  • 3.

    In the meantime, make the cheese sauce. Make a roux by melting the butter then adding the four and stirring to combine. Cook for 2 minutes over a low heat, stirring occasionally. Pour the milk in a bit at a time, incorporating it each time to avoid lumps.

  • 4.

    When the aubergines are ready, pour in a small amount of the cooking liquor and the nutmeg. Take it off the heat and add the cheese, salt and pepper. Stir until it has melted.

  • 5.

    Wrap the cheese around the aubergines. Wrap parma ham around that. Place in a gratin dish. Pour the cheese sauce over the top and sprinkle with paprika. Place the casserole in the oven at 170°c for 5-10 minutes or until the cheese has started to brown and bubble.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 477kj
  • Fat Total 33g
  • Saturated Fat 15g
  • Protein 22g
  • Carbohydrate 21g
  • Sugar 9g
  • Sodium 1112mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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